Moroccan chickpeas

Eating is a pleasure, especially when you can make your repertoire rich and varied, offering some interesting alternatives to the classic recipes that eventually fail to inspire those who have eaten them too many times. That's why with this recipe we bring you something from the warm and fascinating land of Morocco, where food is particularly rich in spices, meat and bread, and from where we borrow this recipe for Moroccan chickpeas. These legumes are in fact very common and appreciated in Morocco, a little known fact to the rest of the world. This dish will undoubtedly help to impress and win over your guests, especially if they appreciate your culinary adventures!


  • chickpeas 100 grams cooked
  • parsley 6 grams
  • garlic 1 clove
  • black olives 30 grams
  • salt
  • cumin
20 minutes Total time
10 minutes Active time
Serves 2 persons
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Cook the chickpeas and once ready cool them under cold water. Chop the parsley and garlic and add them to the drained chickpeas. Add the olives and season with cumin and salt. Let it stand for 15 minutes so that the flavours can develop.

Be careful if your guests suffer from colitis: the chickpeas should be consumed with restraint
The historical origin of chickpeas would seem to be from the either Turkey, Egypt or Iran.

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